Baked Fennel and Tomatoes with Herbs

Use fresh basil and oregano, if possible. Serve over chicken, pork tenderloin, or pasta for a Mediterranean accent.

Yield: 4 servings (serving size: 1/2 cup)

Ingredients

• 1 3/4  cups  chopped fennel bulb (about 1 pound)
• 1  cup  halved cherry tomatoes
• 1/2  cup  chopped onion
• 1/2  cup  (1 x 1/2-inch) slices red bell pepper
• 1/2  cup  (1 x 1/2-inch) slices yellow bell pepper
• 1  tablespoon  chopped fresh basil or 1 teaspoon dried basil
• 2  tablespoons  dry white wine
• 1  tablespoon  olive oil
• 1 1/2  teaspoons  chopped fresh oregano or 1/2 teaspoon dried oregano
• 1/4  teaspoon  freshly ground black pepper
• 1/8  teaspoon  salt
• 2  garlic cloves, crushed

Preparation

Preheat oven to 350°.

Combine all ingredients in an 11 x 7-inch baking dish, stirring gently. Bake at 350° for 45 minutes or until fennel is tender, stirring occasionally.

Nutritional Information

Calories:

99 (32% from fat)

Fat:

3.9g (sat 0.5g,mono 2.5g,poly 0.4g)

Protein:

2.4g

Carbohydrate:

14.9g

Fiber:

5.1g

Cholesterol:

0.0mg

Iron:

1.3mg

Sodium:

138mg

Calcium:

72mg